Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen

Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon App tit called a "Top American Restaurant"

USA Today called Taqueria del Sol "a runaway success." Bon App tit wrote: "Move over, Chipotle " The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a "bowl" of a puffed tortilla, turnip greens in "pot likker" spiked with chiles, or the "Eddie Palmer," sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalape os, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, "Eddie's Way" sidebars show how to make each dish even more special.


Binding Type: Hardcover
Publisher: Rux Martin/Houghton Mifflin Harcourt
Published: 04/10/2018
ISBN: 9780544618824
Pages: 320
Weight: 2.85lbs
Size: 10.10h x 8.20w x 1.00d

Review Citations: Publishers Weekly 01/15/2018
Library Journal 04/15/2018 pg. 86
Booklist 03/01/2018 pg. 13
Shelf Awareness 05/04/2018